Evaluation of Table Olive Produced From Some New Egyptian Varieties | ||||
| Food Technology Research Journal | ||||
| Volume 6, Issue 2, December 2024, Page 139-148 PDF (637.29 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.407103 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Susan M.M. Abd-Elmageed  ; Walid S. Abd El-Baset ; Marwa A. Abdelfatah; Amal R. Tageldeen
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| Oil and Fat Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| The aim of this study was to evaluate the chemical composition, fatty acid profile, total polyphenols, and sensory attributes of table olives produced from three olive fruit cultivars (Giza 102, Giza 92, and Serscola) at different ripening stages (green and black). The samples were collected from the Horticulture Research Institute farm in Giza, Egypt. Analyses of some physical properties were conducted, including fruit weight (FW), pit weight (PW), flesh weight (FLW), FW/PW ratio, FLW/PW ratio, and the length and width of the three olive cultivars. Based on the mean values, the highest fruit weight was observed in Giza 102 (7.99g), followed by Giza 92 (7.61g) and Serscola (3.17g). Giza 102 had the lowest pit weight (0.95g), followed by Serscola (1.06g) and Giza 92 (1.45g). Regarding the FW/PW and FLW/PW ratios, Giza 102 exhibited the best ratios, 8.40 and 7.41, respectively. The quality of processed green and black table olives was mainly influenced by the olive variety and the processing method. Two processing methods were employed: natural fermentation for green olives and the Spanish style for green olives, in addition to black olive preparation. The results showed that moisture content increased during processing and fermentation. The highest crude oil content was obtained from black olives of the Serscola cultivar. Meanwhile, total sugar, total polyphenols, and phenolic compounds decreased during processing and fermentation. | ||||
| Keywords | ||||
| Table olive; Egyptian olive varieties; sensory analysis; natural fermentation; Spanish style method | ||||
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